This issue we focus on the joys of Selong Belanak — what’s new, where to stay and eat and what to do, as well as meeting some of the people who are an integral part of this vibrant community.
We highlight pioneering resort Sempiak Seaside, luxury Villa Gem and an immersive culinary tour with Selong Selo. We also sat down for a chat with Bobbie-Jane, Selong Selo General Manager.
Check out the Through a Lense photo feature, highlighting the area’s most evocative places and faces. In nearby Kuta, we feature one of the top chefs and best spa experiences. For fashionistas, check out a popular Dutch-based fashion brand, incorporating catchy images based on drawings by Indonesian school children.
We report news of Mandalika Intercultural School and Nusa Alam joining forces for secondary year students. We also profile Gili Trawangan’s La Cala restaurant and beach club as well as a host of other cool events and happenings across the island.
ENQUIRIES
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E-mail: info@mylombokmag.com
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Website: www.mylombokmag.com
THE BAD GUY NOTICE
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of PT Lima Elemen Grafika. The views and opinions expressed in this publication are not necessarily those of the authors and mylombok disclaims any responsibility for any errors, ommissions or complaints arising there from. The publisher will not be held responsible for copyright infringement on images supplied by advertisers and or by contributors.
ON THE COVER
Photo by: Jord Hammond jordhammond
Helping
Chef
A DELIGHTFUL DAY IN SELONG BELANAK
TAKE A TOUR OF A DELIGHTFUL DAY OF EATS AND EXPERIENCES TO REMEMBER
FACE THIS AND THE STORY OF GILI ASAHAN
HOW STREETWEAR FROM THE NETHERLANDS IS HELPING KIDS IN LOMBOK
BOBBIE-JANE GAYLARD-SKEWES
LUXURY AND SUSTAINABILITY: A WINNING COMBINATION
explore
A Delightful Day in Selong Belanak
In south Lombok sits stunning Selong Belanak — the soft, white sandy beach with gentle waves — placed in a perfect horseshoe bay rising from the Indian Ocean. But did you know the village of Selong Belanak has been sprouting some amazing restaurants these days as well? From local fare to fusion bites, craft cocktails to fresh coconuts, take a tour of a delightful day of eats and experiences to remember.
JUMP INTO YOUR DAY
Get your blood pumping at the new Tropik Sport Centre with a rousing game of Pickleball or a lap or two around their awesome lagoon pool. Once you cool off, head to their gorgeous bamboo restaurant for top-notch eggs bennie or pop into their convenient deli to load up on some goodies for your day.
COFFEE TIME
Prefer a more leisurely morning? Head down the road to Surf Kitchen for great coffee and their massive, western-style “Big Breakfast” or opt for their delicious traditional Indonesian fare — all served in a cute roadside café perfect for people (or buffalo) watching.
MID-MORNING JAUNT
• Hop on your scooter and head up the hill for the most marvelous view of Selong Belanak at Aura, Selong Selo’s gorgeous restaurant; a beautiful place for a bite and a sip –and a picture-perfect Insta backdrop.
• Want more of an adventure? Take a quick jaunt to SB’s neighboring beaches to the west – Serangan or Torok – just 10-15 minutes down the road.
• In Serangan, pop into Segara Lodge for a different perspective of Selong Belanak’s three islands set out from their lovely restaurant or enjoy the lush valley view at Boni Beach or Amazing Lombok for more yummy options for mid-morning nibbles or juices.
• Want to check out Torok Beach? Scoot along another 5 minutes to Amber Resort to admire the sea view from their open-air restaurant or book a luxurious spa treatment at their on-site Mukti Spa.
Tropik
Segara Lombok Beach Resort
Surf Kitchen
Amber Lombok Beach Resort
Mukti Spa, Amber
Selong Belanak Beach
LUNCH OPTIONS
• Head back into Selong Belanak proper for some remarkable lunch ideas! Try spicy and scrumptious local Indo dishes at SB’s favorite local warung, The Corner
• Or grab another Asian favorite at Three Sisters – SB’s new dumpling restaurant featuring creative, handmade delicacies and nice drinks.
• Feeling cheesy? Opening at 1.00 pm every day, hit up SB’s top pizza joint, Pronto Pizza for a perfect pie or pasta – or send your location as they promise “delivery to every coconut tree around Selong Belanak!”
AFTERNOON AT THE BEACH
• Time for some more activity? The gentle waves of Selong Belanak beach are the perfect place to join other newbies at one of the cool surf camps located beachside – Mul’s Surf School has top-notch reviews.
• Interested in booking a boat for fishing, snorkeling or more advanced surfing? Check out the top-rated Godspeed Surfshop for an adventure you won’t forget!
• On the flip side, maybe you’re ready for a more relaxing afternoon? Take a long stroll from end to end on the beach with the waves lapping at your feet or rent a beach lounger from a local beach warung, sip a coconut and just watch the world go by. You might even catch a glimpse of the famous SB water buffalo!
Mul’s Surf School
Three SIsters
Klub Kembali
WINDING DOWN
• Looking for a special Lombok souvenir? Open until 5.00 p.m., pop into beachside DALAM Boutique for an incredible selection of local art, crafts, jewelry, clothing and more – located next to Laut Biru Bar & Restaurant at Sempiak Seaside Resort .
• Time for Happy Hour? Stay right where you are for the best toes-in-the-sand view of the epic SB sunset – complete with fabulous cocktails and eats – all under an adorable umbrella at Laut Biru Bar & Restaurant .
DINNER
• Back into the village, check out the super cute Mango Rooftop for a cool evening of traditional Spanish tapas, Sangria and more with new friends – be sure to keep an eye out for their special “Paella Nights!”
• Want more fusion tastes? Book a table at the new SB favorite Klub Kembali for craft cocktails and dinner menu all created with unique Indonesian/Western fusion combinations amidst a cool, old-school tropical vibe.
AFTER DINNER
• Fancy one final night cap? End where you started! Close up the night with Surf Kitchen Upstairs for a game on the big screen and the coldest beer in town.
• Or head back to Tropik for a nice glass of wine at their main bar or rack up a game of pool at their casual “Sports Bar” overlooking their dreamy lagoon pool.
Whatever your mood, and wherever your day takes you, Selong Belanak is the up-and-coming spot to explore. Don’t miss it!
Disini
Laut Biru
Pronto Pizza
Mango Lodge
A Taste of Selong Belanak Tradition
When you set your foot on Selong Belanak Beach for the first time, one of the first things you’ll notice is the impressive number of fishing boats in the sea. From morning to evening, you can see dozens of them floating — all waiting to fill up their fish buckets to sell their catch at the nearest market. Walking towards the east side of the beach, you’ll discover the Selong Belanak Fisherman Village, home to the hundreds of men who spend their day at sea. Getting closer, your curiosity will drive you to visit the village, explore the local culture, and feel a strong desire to understand more about this welcoming community.
This is what Selong Selo had in mind when they created their ‘Selong Belanak Village Tour & Cooking Class Experience’, made for anyone interested in local culture, culinary arts,
and a unique hands-on experience. Recognizing that a significant part of culture is conveyed through food flavors and habits, they designed a full morning activity dedicated to promoting and supporting the local fishing community of Selong Belanak, by highlighting its richness, as well as its colours and flavors.
TOUR
You’ll start the day in the fishing village accompanied by one of the resort chefs. Right there, the immersion starts while interacting with the local fishermen, providing an authentic glimpse into the daily life of the community. Our experienced chef will assist you in selecting a fresh fish to be used later for your cooking class, and you will surely pick up some tricks and tips for your next visit to the local market.
After purchasing the necessary ingredients, it’s time to get one's hands dirty and prepare your fish. You’ll head to Aura Lounge and Bar, perched on the high hill of Selong Selo, where the chef will invite you to his outdoor kitchen and teach you how to prepare Ikan Panggang, a traditional dish in Indonesian cuisine. Spices and flavors will be present, resulting in one of the freshest dishes offered by the Sasak cuisine.
After this hands-on activity, it’s time to savor. Not only will you discover a new world of flavors, but you will also take pride in having prepared this meal yourself, in accordance with traditional Indonesian techniques. While eating, you’ll notice the magnificent decor of Selong Belanak Bay — the perfect background for finishing this activity.
The Selong Belanak Village Tour & Cooking Class Experience offers a unique blend of cultural immersion and culinary education that aligns with Selong Selo Resort's commitment to providing exceptional and memorable experiences for their guests. You’ll return home with delicious memories, but also with a recipe to impress your next guests, bringing a taste of the Sasak culture home.
To Book:
Price: US$50 per person selongselo aura.lombok +62 812 3813 5552
Face This and the Story of Gili Asahan
How streetwear from the Netherlands is helping kids in Lombok
What does a snazzy streetwear brand in the Netherlands have to do with a tiny school on one of Lombok’s remote offshore islands?
Welcome to Face This
Described as ‘a charity dressed as a streetwear brand,’ Face This began in 2008. Jos and Jelka were holidaying in Lombok. While enjoying the beaches and resorts, they could not help noticing the poverty in the background. Jos, who has Indonesian heritage but grew up in the Netherlands, decided to do something about it. Their first thought was to help a local school. One that needed help, one with strong community spirit. After asking around, they discovered Duduk Atas high on the hill near Senggigi. Face This was born.
Meaningful Merchandise
Face This is now a popular Dutch-based fashion brand, popular not only for its unique designs but for its philosophy.
Face This clothing features catchy images, based on drawings by Indonesian school children. Celebrities like Jack Black and Lila Moss have endorsed the brand and modelled the clothing.
The children produce the drawings with their friends. Then a group of highly talented illustrators from around the world turns them into unique T-shirt designs. The profit from sales goes back to help the schools. Funds raised have paid for equipment, books and furniture as well as building classrooms, water systems, and playgrounds in Lombok, Flores and Java.
A Visit to Gili Asahan
Face This recently visited the beautiful Gili Asahan in Sekotong, and the two-teacher school there. The little island school is their latest project.
‘We all on Gili Asahan just put donations or time or work or food together to renovate the school,’ explained Alex, owner of the Pearl Beach resort, ‘so the school classrooms have just been refurbished and upgraded with all forces together.’ Another local business helps with the teacher salaries.
Aged from around six to sixteen, just twenty-two kids live on the island and attend the school. Each day the teachers come by boat from Batu Putih to teach the children in two mixed classes.
The Legend of Gili Asahan
That evening, Alex told the story of Gili Asahan, of how the people came to be living there, of their changing lives, and how the island got its name.
Prior to the 1970s, the island was uninhabited, known only to a few for its spiritual significance. A local legend tells of a shrine for an Islamic holy man, a pilgrimage site. No one knows quite where the shrine is located; some say it lies beneath the waves off the northwest coast of the island. No one knows. But they do know it exists — somewhere.
‘In the 1970s, Pak Karim came to Gili Asahan to use the island as shelter,’ Alex explained. ‘Karim was a Sasak farmer from Lembar on the mainland of Lombok. He loved the island immediately, so he meditated here for one year, seeking permission from God, from the ancestors, the spirits, from the island — permission to make a settlement here. Eventually he received their blessing.’
‘That part of the story is a bit mystical,’ Alex smiled.
The Meaning of Asahan
‘Pak Karim named the island after the feeling you get when you’re here,’ Alex continued. ‘Asah means calm, safe, a place where you feel at home.’
‘He invited his friends and families from the Lembar hill area to settle on the island. They weren’t fishermen, but at that time Gili Asahan was rich in forest and wild game to hunt. This is not surprising. In the ancient past, the whole area of Sekotong was known to be a place for excellent hunting. At the same time, Gili Asahan provided fresh water, flat lands for cultivation, and a safe location, safe both from ocean events and from other threats.’
Drawing Sessions
The next morning, Face This met with the children of Gili Asahan. Supplied with paper and felt pens, the team asked them to draw pictures about their island lives. Picking up on the name of their island, Asahan, they asked the children to think about what makes them feel at home.
Nine-year-old Zulhan is mad about fishing. He drew himself on a fishing boat. Seven-year-old Adel drew what she loves to do on the island. She created a picture of herself and her friends playing on the beach. Eleven-year-old Wulan loves watching the clouds from her house. She decided to draw the clouds, together with some of the plants she sees around the island. Six-year-old Azra drew the meals she eats with her family; fried egg, fried chicken, fried fish, and noodles.
Monthly Drops
Back in the Netherlands, Jos explains the Face This philosophy. ‘We drop a new collab every single month,’ he says.
‘We unleash the raw creativity of Indonesian school kids. We match them up with some of the world’s most renowned artists. It’s a really meaningful collaboration. And all the proceeds contribute to their schools.’
Each month, Face This arranges a collaboration in which an artist is given one of the children’s drawings to create an artwork. The finished work is printed on T-shirts, tote bags and sweaters.
It has been two months since the visit to Gili Asahan, so Face This has already dropped two collaborations. Drawings from all the island children were combined in one artwork for the first design. The second piece is a collaboration between Zulhan and Swedish artist Stina Persson. More collabs will drop in the coming months: Canadian artist Boring Friends will collaborate with Wulan, Austrian graffiti artist Boogie will collaborate with Adel, and German artist Marc David with Azra.
‘This way, the kids are literally designing their own future,’ says Jos.
www.facethis.org facethistshirts
LOMBOK ECO FLEA MARKET SPOTLIGHT
Cocobola: From Tree of Life to Urban Art
Each issue, mylombok will highlight a vendor from the Lombok Eco Flea Market – the monthly pop-up market that offers the best of Lombok’s eco-friendly crafts, foods, cosmetics and more.
Panca Adi Saputra and Danica Badovinac, the owners of Cocobola, transform coconuts into beautiful urban products while sharing the profound story of the “tree of life.” mylombok Magazine recently sipped a coconut with Panca and Danica to learn more about their unique products and how we can all live more sustainably.
Where did your inspiration come from?
Danica: On the first day we met, Panca told me a story about the coconut tree as the tree of life, its functionality, and usage. I was “in love” with the metaphor he used, comparing it to human behavior and how we should emulate the resilience and resourcefulness of the coconut palm tree. Lombok is an island of 10,000 coconuts, and it’s hard not to notice them.
Panca: Yes, the coconut tree offers everything. Its leaves can be used for roofing, the water is drinkable, the meat is edible, the shell can be made into buckets, and the trunk can be used to build houses. The tree bends with the wind but always returns to its original position. This resilience is a metaphor for life: you face tough problems (like breaking a coconut) and need to exert energy to get the reward. When we started dating, Danica gave me a coconut tree as a symbol of our love, so we both found inspiration from it.
How did you get started?
Panca: Idea came to reality with a Kickstarter project after an earthquake in 2018 when only coconuts were left standing in the north of Lombok. We aimed to help a village and community that were producing coconut oil to rebuild their workshop. After that, everything progressed quickly.
What happened next?
Panca: Soon after, the Lombok Eco Market project started, coordinated by Danica, providing a great platform to develop and raise our brand. We began small, driving around Lombok and seeking out villages with existing skills in carving coconuts, integrating traditional skills into our urban designs.
Danica: Today, we collaborate closely with three villages in Lombok: one makes oil, one crafts products from coconut wood, and one focuses on coconut products. We have also expanded our brand to include hand-printed batik, always maintaining a connection to coconuts. Today, Cocobola is a brand that can be found in many shops and accommodation in Lombok and worldwide as we also export. But the main goal is to keep traditional skills alive, to work with natural resources and to teach communities about circular economy and how to make coconuts their main income.
Your coconut products are so creative. How do you get ideas?
Danica: I’m from Slovenia, a very green country where wood has always been significant. I have always been passionate about handmade products, valuing the time, creativity, and energy someone invests in their craft. Design ideas flow from nature, and home, inspired by walking with wide-open eyes around and implementing them into small coconuts. I feel coconut gives us that tropical dream that everyone has, so we wanted everybody to take a piece of tropical vibes home.
Have you always cared about the planet?
Danica: Yes, always. Since moving to Indonesia, environmental awareness has become more prominent. I cannot imagine doing any project without significantly implementing care for the planet. It’s a way of life, not a greenwashing propaganda or trend. Everyone should strive to be mindful of our big mamma planet.
Panca: I am still learning to care better. But with Danica around as a constant reminder, I have started to include that as part of my life to.
Danica: We both believe that while you can’t change the entire world, you can have a huge impact within a 2km radius around you. If everyone does this, we could clean and protect a significant portion of the planet. So don’t wait for tomorrow but start today.
How are you helping others think differently?
Panca: Setting an example is the best you can do. Actions speak louder than words.
Danica: We always implement small, earth-friendly details in our projects. For example, when in workshops with communities, we always ask if they have already planted any coconuts. You cannot just take — you also have to give back, for generations to come.
We also have a policy to upcycle coconut waste into small products like earrings and keychains, so you can't avoid thinking about it.
How are you changing minds?
Danica: You have to be an example as Panca said. But first, you have to start by understanding different perspectives. Effective communication, active listening, providing clear information, and most importantly, patience are key. Change doesn’t happen overnight. We must understand how things have come to be to provide effective change without judgment. I am sometimes disappointed with visitors to Lombok who judge the rubbish everywhere without taking a moment to ask why it is like that? Is it a lack of education, the plastic era replacing biodegradable packaging like banana leaves? Habits remain the same, and people throw things on the floor?
It’s a long road to walk, but slowly, we believe green change will happen for this island too.
What advice can you give to others who are interested in starting their own sustainable business?
Panca: Trust your gut and find a balance between mind and heart. Don’t be afraid but just listen to your instinct.
Danica: If it scares you a bit, it’s probably a good thing. Don’t worry about others’ opinions; just keep going. The worst that can happen is you end up where you started or receive a no. Life is about balance. Ensure your business
does not harm the planet or people but benefits them, and you are good to go. And no, you don’t need big money to start something — all you need is a big idea! And have a coconut if it doesn’t flow!
Discover more about Cocobola and support ecofriendly initiatives at the Lombok Eco Flea Market, where sustainability meets creativity.
+62 813 3842 46055
Find cocobola products in shop:
• LOMBOK ECO MARKET SHOP and nine nine in Kuta
• COCOLOCA in Gili Air
• Disini, Dalam and Tropik in Selong Belanak
• Treasures and Gili Eco Trust in Gili Trawangan
For next Lombok Eco Market: lombok.eco.market
SALTY HAIR & BEAUTY
From Sea to Salty : Island Nurturing for Hair and Body
Short hair may not care, but Salty will give your hair the best care! Here, commitment to quality ensures your hair, face and body get the attention it deserves, as high standards is one of the main focuses for Angela, the New Zealand owner of the beauty salon located in the heart of Kuta.
With years of experience having owned a beauty salon in Australia, the entrepreneur saw an opportunity to bring high standard services to the island. With an emphasis on the quality of the products used and the hiring of only experienced hairdressers, Westerners and Indonesians, Angela has brought the Kuta haircare to another level!
Salty’s stylists collectively possess over 40 years of experience, having worked in prestigious salons in Bali and Jakarta. With a deep understanding of Western hair types, there is no need to fear getting the short haircut or the blond balayage you have always wanted. All treatments are provided with care, using global products, that tend to be less harsh for the hair. When it comes to hair treatments, the salon is the only one of it’s standard in Lombok, drawing customers from all over the island to Kuta and even from as far as Sumbawa.
These international standards also apply to the large range of beauty treatments offered at Salty. Being the core of Angela’s background, the salon offers a variety of beauty treatments, from body waxing to lash and brow care, as well as dermaplaning, detox facials, and body massages.
Even though supply issues can be challenging when it comes to providing internationally imported products, the use of the best skincare brands remains Angela’s priority
— sterilization and cleanliness are strictly maintained. All the beauty technicians have been trained by the owner herself and are now under the supervision of the Singaporeinstructed manager, who ensures that customers receive the best care. Recurrent training is certainly part of the salon’s beauty routine to constantly improve the quality of services.
With their devotion to excellence and the tourism boom on the island, it is no surprise the salon has had to relocate to a bigger premises. The new space is divided into two floors, the first one reserved for hair and nail care, while the second one serves as a quiet spa zone, ideal for massages, facials and waxing. The minimalist decor provides a ‘retreat for the mind’ in this chaotic town, while large windows allow the sun to fill the salon with light and warmth.
For the last five years, Salty has set an important benchmark for beauty services in Kuta and beyond. The increase in people moving to Lombok gives hope to the entrepreneur that more qualified technicians or even beauty schools will emerge in the area, establishing Lombok as a potential competitor to it’s neighboring island, Bali, as a hub for the beauty industry.
Whether your hair needs a little extra care or you’re looking for some relaxing ‘me-time’, rest assured you’ll be in good hands—and you might just leave with salty tears of joy.
Kuta, South Lombok +62 812 3876 3459
saltylombok
Bobbie-Jane Gaylard-Skewes — General Manager, Selong Selo Lombok
Luxury And Sustainability: A Winning Combination
Selong Selo Lombok is a luxury destination that’s a little off the beaten track, in a jungle setting on the side of a mountain. It’s also a still-growing example of sustainable tourism.
Its founders, James Kibble and Andrew Corkery, visited Lombok on a surf trip in 2009, fell in love with the place and created a series of beautiful villas that provide visitors with a unique experience.
Australian born Bobbie-Jane Gaylard-Skewes was recently appointed General Manager of the resort. Raised in Noosa, on Queensland’s Sunshine Coast, she brings to the role more than 20 years’ experience as a sales and marketing specialist in the hospitality industry, with a focus on luxury resort openings and hotel company start-ups. She’s worked in Australia and as an expat in Egypt, UAE, Jordan, Cambodia, Thailand and Vietnam. The move to Lombok, in October 2023, with husband, Brad, and their three sons, was a great opportunity to use her many skills in a senior management position.
As General Manager, she works with Brad, who is the Selo Group’s Chief Marketing Officer and also manages the Group’s Selo Footprints Foundation.
Bobbie-Jane recently received a Sustainable Development Advocate Award at the 2024 Inspiring Women in TravelAsia Awards
mylombok spoke with her about her role and how she sees her ongoing involvement in travel and tourism.
Congratulations on your recent award. What significance does it have for you?
Thank you! It’s an honor to be acknowledged in this way but everything I do is usually part of a team effort, so I’m not sure I feel comfortable being awarded for the dedication, passion and work of so many people.
What does ‘Sustainable Development’ mean to you?
It is mainly about ensuring our business is conducted responsibly with positive local impact, minimising the resources we consume and the waste we produce. No single person or organization can change the world, but we work closely with locals, provide value to the communities in which we operate and treat local people, the environment and wildlife with respect.
What are the opportunities and challenges of your role as General Manager?
It’s been a great opportunity to move into the next phase of my career. Selong Selo is a unique independent luxury villa resort and it’s exciting to shape the vision and direction of the property; that isn’t always possible in a larger organisation.
The biggest challenge has been leaving family behind in Australia.
Do you have a vision of what you hope to achieve?
There are so many things….
I want to develop Selong Selo as the best villa resort in Asia — in terms of service, experience and product offering and have our guests’ experiences go beyond their expectations. I want to achieve net zero waste for the resort and have a staff that is at least 50% women.
And I want to play a part in making Lombok a top tier destination. It’s all part of a journey, so I can only chip away at it, one task at a time.
Your husband manages the Selo Footprints Foundation. Can you tell us more about that?
The Foundation provides the framework by which Selong Selo can actively help our local communities and environment. It’s a registered not-for-profit organisation, with a focus on education, health, environment and inclusiveness initiatives.
The Selo Footprints Foundation also conducts weekly English and eco-literacy classes for school children in our local villages — Jabon, Dasan Baru, Jowet, Rujak Praya and Mekarsari.
We also have adult education classes, to provide opportunities for local women. In the past few weeks, we’ve held classes in weaving and making natural dyes, for women from Jabon. The intention is for the women to have economic independence — producing goods that can be sold via Selong Selo
What would you say are the biggest challenges at the resort?
Probably water security. I never thought I would learn so much about the mechanics of water supply and distribution but, because water scarcity is a constant threat in South Lombok, I’ve become something of an expert.
Your proudest moment?
Hiring Selong Selo’s first female security officer, Ephat. She’s amazing.
Most memorable?
The time a monkey sneaked into my villa and stole my moisturising cream from right under my nose. I like to think there’s a very smooth-skinned monkey out there somewhere.
What makes the resort so attractive?
Our guests appreciate the tranquility, the privacy and the stunning panoramic views. We have the most beautiful view in all of Lombok.
There are 35 completed luxury villas, each with unique bespoke designs, from studio suites to 7-bedroom residences. Each villa has its own infinity pool, which provides privacy and exclusivity for our guests.
The Aura Lounge and Bar is a standout restaurant that provides a superb dining experience. The food is exceptional and guests love the warm service they receive from our beautiful staff.
We also have SeloFit — a fully equipped fitness studio — and SeloSpa, for pampering and massage treatments. We’re currently developing new wellness and spa offerings, so ‘watch this space’.
What are your impressions of the current state of the tourism industry in Lombok?
After the challenges of COVID-19, Lombok is now a destination on the cusp of massive potential growth.
I appreciate the Indonesian government’s efforts to replicate the tourism success of Bali in other destinations, including Lombok, but it’s important that this happens with consideration and intent. The general impression now is that Bali is overdeveloped and over-crowded; I don’t think anyone wants that for Lombok.
There’s now a greater consciousness of eco-tourism and sustainable travel. If we make sure that is embedded, as a core aspect of Lombok’s tourism appeal, it will help us increase tourist numbers in a way that has the greatest positive impact on the island.
What are your hopes for the future of the industry?
I hope to see more women step up into leadership roles. We’re moving in the right direction, but there is still a way to go.
I also hope, and believe, that sustainable travel isn’t just a trend, but a new benchmark for the industry. There are many wonderful hotels, resorts and destinations creating solid Environment, Social and Governance (ESG) frameworks, and it’s heartening to see organisations taking serious account of their impact on local environments and communities.
What do you see yourself doing in five years’ time?
I am so focussed on what I am doing now and the world can change so much in 5 years, but I’d like to be doing meaningful work and having a positive impact. Who knows, maybe I’ll be CEO….
Bobbie-Jane is keen to raise awareness and funds for the Regenerative Land Management in Lombok campaign, organized in collaboration with WRA. The project needs all the support it can get.
For more information, go to: https://selongselo.com/embracing-regenerative-agroforestryfor-sustainable-tourism-in-lombok/
Support the environment in Lombok by making a donation, at: https://wra.org.au/2402lombokforestry/
www.selongselo.com selongselo
LOMBOK SECONDARY SCHOOL ALLIANCE
Sekolah Nusa Alam and Mandalika Intercultural School Join Forces
‘Together for Lombok.’ That’s what the architects of Lombok’s new Secondary School Alliance said in Mataram on the first day of the alliance.
In July 2024, secondary students from Mandalika Intercultural School and Sekolah Nusa Alam began an innovative program, joining classes to study subjects like Business Studies, Mathematics, and Science.
“This is a strategic alliance,” explained Peter Ball, board member from Mandalika Intercultural School. “The aim is to enrich the educational experience for students at the two schools.”
The alliance is expected to improve efficiency by sharing resources, such as staff, administration systems, and teaching aides.
Dr Sopantini, one of the founders of Sekolah Nusa Alam, agreed. “It’s all about improving outcomes for the students,” the education expert said. “With the Alliance we can provide a wider range of opportunities for growth and learning than would be possible if the two schools operated independently. Beginning this month, we are integrating secondary classes to provide Lombok students with a premium secondary education, following the Cambridge pathway.”
Established in January 2000, Sekolah Nusa Alam is licensed to teach both a national and an international curriculum. The school has adopted the Cambridge International Curriculum and is an Accredited Testing Centre for Cambridge IGCSE (International General Certificate of Secondary Education) and A-levels in years 10–12. From pre-school to Year 12, the school has an enrolment of 200 children and young people. Mandalika Intercultural School is a small but rapidly growing school in Kuta, Lombok. Founded in 2016, the school currently enrols around 100 students. It recently transitioned to a Cambridge based curriculum and became accredited to teach Cambridge in August 2023.
Mandalika Intercultural School
While meeting the requirements of the Indonesian curriculum, the two schools offer the academically stimulating International Cambridge Curriculum, delivered in English. This program is widely recognized and is accepted at universities throughout the world.
“We want every student to have an experience of school that is engaging, steeped in real-life problem solving, and connected with 21st Century learning skills,” explained Jason Austin, Deputy Principal, and coordinator of the Alliance at Sekolah Nusa Alam. “The curriculum develops lifelong learners that are resilient, critical thinkers, empathetic and responsible global citizens.”
Both schools provide an English language environment. Both provide highly qualified teachers. Both provide classes from early childhood to secondary levels. Mandalika Intercultural School is housed in a brand-new campus in the heart of Kuta, Lombok. Since 2018, Sekolah Nusa Alam has been in a purpose-built international campus in the exclusive Grand Natura housing complex in Mataram City. Sekolah Nusa Alam has a new principal. Yusaf Khalil, a British citizen, has been working in schools in Jakarta and Bali for 28 years. “The Alliance offers our students a quality academic education,” he said, the freedom to explore their
studies and valuable youthful experiences to help them pursue a life of purpose and impact in the modern world, is supported every step of the way by our teachers and supporting faculty.”
Chris Bradshaw, also from the UK, is principal of Mandalika Intercultural School. Chris moved to Lombok with his family in July 2022. “Since I arrived in Lombok with my wife and four children,” said Chris, “I have been humbled and amazed by the sheer warmth and kindness of those we have met. As you walk through our new state-of-the-art school campus and peer into our classrooms, you see and feel what the country we are living and learning in represents — Bhinneka Tunggal Ika — unity in diversity.”
A new chapter has begun for the young people of Lombok — both expatriates and Indonesian. And the smiles on the faces of children, teachers and parents say it all.
Sekolah Nusa Alam
Waking Up on the Waves
Located just 30 minutes west from the sleepy meets stylish surf town of Kuta, Lombok, lies Selong Belanak beach. Surrounded by densely green rolling hills and stretching for approximately 1km, Selong Belanak beach rolls out the white, powdery carpet for surfers, hedonistic travelers and Lombok locals alike.
The main attraction is undoubtedly catching a turquoise wave or few here, with the sandy bottom providing perfect water clarity. Walk and talk the beautiful stretch of sand, relax and recharge with a coconut from a local warung or classy cocktail from the chic restaurant to the east; all will leave with a place in their hearts for Selong Belanak.
Top tip: grab a well deserved post-surf drink and wait for the local farmer to parade his herd of buffalo along the coastline against the backdrop of sunset.
Images courtesy of Charlie & Charlotte (IG: @thewanderlovers)
KOEN FROM KNALPOT
RHUBARB FRENCH FLAIR WITH INDONESIAN STYLE
A CHILLED BEACHFRONT CULINARY DESTINATION AND SOCIAL HANGOUT BACK ON THE RADAR
LA CALA RESTAURANT AND BEACH CLUB, GILI TRAWANGAN
Koen from Knalpot
French Flair With Indonesian Style
My Lombok recently spoke with Koen, who, with partner, Jelle, has steered a successful course with their popular restaurant, Knalpot, in Kuta.
When did you first become interested in food, and why?
I’ve been interested in food for as long as I can remember. It could be because my grandma was an amazing chef and I have always been willing to try everything. And Friday was my father’s day off and he would go to the market to buy fresh fish and cook it. So, Fridays was always our fresh fish and chips day!
What other dishes do you remember when you were growing up?
I always loved Zuurvlees, with French fries and homemade mayonnaise. It’s a local dish from the south of the Netherlands – a Flemish stew of meat, game meat, marinated with onions and vinegar. I have been cooking it forever.
Was there a particular moment when you decided you would make cooking your career?
A very particular moment. I bought an encyclopedia about food and cooking and that was when I realised that being a chef was a very serious and well-respected career. It also made me realise that I would have to put in 100% to be successful. I haven’t regretted it for one single second.
How did your family react when you told them you wanted to become a chef?
They were very happy I’d finally made my decision. I thought everyone had to become a manager and be a boss and that is why I studied business at first. It was my dream to have my own business; I just didn’t realise it would be a restaurant.
Could you tell us something about your background and your career so far?
I’ve been working since I was 15 years old; I started as a dish washer at a pub in my hometown and slowly learned to cook simple food. Then, unfortunately, my boss broke his leg and so, in a way, I got my break – the chance to run the kitchen, as there was no one else to take over.
I began to study international business while I was still working in the kitchen but I decided it wasn’t really the path for me and I decided to focus fully on cooking. I started cooking school, but shortly afterwards, because my boss was no longer being subsidised for teaching me, he gave me a month to prove myself in the kitchen, which worked out well.
After 2 years, I moved to Amsterdam. I worked in brasserie style restaurants for 3 or 4 years but I decided I wanted more. I was aiming higher. I was already a sous chef but when I got a job at a 2-star Michelin restaurant, I was happy to go back to being a commis chef.
It was a tough first year but then I ended up running a restaurant in Singapore and that is where my love for Asian food came from; I stayed for 3 years and became the head chef. It was while I was working there the restaurant got a Michelin star.
How did you come to your current position at Knalpot? I was in Lombok on holiday when I met Jakob Johansson from Tampah Hills. He offered me the chance to work there and that’s how I ended up at Knalpot. I have been running the kitchen for 2 years and now we have also opened Podjok Ijo – more of a ‘labour of love’ project for me and Jelle, my co-owner.
I have also created the bar menu at Captikus – the ‘secret bar’. Our next project is the Beach Club at Tampah Hills, which is due to open in the near future.
How would you describe or define your style of cooking?
I’ve always loved French fine dining. All my traveling has been around Asia and I have a real passion for Asian food. I like intense flavours. Malaysian and Singaporean foods are perfect examples of what fusion food can be. The countries are full of immigrants and new dishes are created by combining the dishes from different countries and cultures: a melting pot.
That has influenced my cooking style. The techniques are mainly French and 90% of the ingredients are from Indonesia.
A chef’s job is to prepare food with love so people just have to try it. If you are passionate about your job, you also need to educate about food.
Tell us about the concept for your menu at Knalpot. In Lombok it is sometimes difficult to get produce, so I try to use the local ingredients in a creative, international style. We use Indonesian ingredients but doesn’t mean we always cook Indonesian food. We also make our own cheeses. Anna makes the cheeses: blue cheese and creamy cheese, made from Indonesian goats’ milk; and Camembert.
Which dish do you most like to cook?
Malaysian seafood curry – it’s the best dish in the world. Everywhere you go it changes, though; it’s a real reflection of the place where you are.
Which dish do you think is the guests' favourite?
Octopus and the Tuna Ssam – a tuna tartare served in a salad leaf. It adds a refreshing touch to anything you eat.
Do you have favourite ingredients you like to cook with? Any kind of seafood is my favourite.
Describe a typical day at work.
I’m a co-owner of the restaurant – not just a chef – so I come in to check the figures and financials are right. I see if anyone needs help with anything in the kitchen, then I usually pick one or two jobs I need to do myself. I look for new suppliers; decide on the daily ‘Chef’s Special’; and I check the flavour of all the dishes – I try everything first.
What do you like most about your job and what is the biggest challenge?
I love that there’s always good food available. Our challenge is to be able to please all of our customers –locals and tourists. Some are willing to experiment, but others want things done a certain way. For the menu, I tend to make it 30% experimental and 70% what everyone wants.
What do you like most about living and working in Lombok?
The work-life balance is very good. And because Lombok is central in SE Asia, it’s very easy to fly to Bali or other Asian countries.
What do you like to do in your spare time?
What spare time? If I have any, I like to travel.
Are you the cook at home?
Well, we have only one day a week off and then we tend to go out. But I do like to cook at home for friends and family.
Other than creating great food, what are the most important qualities that make a successful chef?
You need to be a motivator. You need to be able to transfer your knowledge to other people. You also need to have great organisational skills.
Who is your favourite celebrity chef, and why?
I have two favourites. Daniel is a Tokyo British guy who cooks French food in Japan. His perfection and simplicity are amazing – unbelievable! And Josh Nyland because of the way he approaches cooking with fish.
Do you have any tips for budding chefs?
Work and listen. Don’t think you know it all at a young age. And, if you get to a place where you find the work is easy and you can manage it well, then it’s time to step up and go for more a challenging job. Have courage. And never quit!
Mahi Mahi
Ingredients
Mole Verde
• 100 wing beans
• 1pc onion
• 10gr spring onion
• 10gr green chilli
• 20gr spinach
• 10gr herb oil
• 5 cloves garlic
• Fennel seed
• Coriander seed
• Cumin seed
• Salt to taste
• Green hot sauce
Basil Oil
• 100gr basil
• 100gr olive oil
• 10gr lemon juice
• 5gr salt
Blend or chop all ingredients
Roasted Vegetables: use any vegetables that you like and roast them in the oven with olive oil and salt and pepper
Mahi Mahi — Brine:
• 250gr sugar
• 250gr salt
• Zest from 1 lemon
Method
Mole Verde:
1. Bring a big pot with salted water to a boil.
2. Chop the green vegetables in 1 cm pieces and cook them in the boiling water for around 2 minutes.
3. Cool them on ice water, strain and pat dry with a towel. (Keep a bit of the cooking liquid on the side).
4. Simmer the garlic and onion with the spices until soft.
5. Add the green vegetables to the simmering onion and simmer for another 5 minutes.
6. Put the vegetables in a blender with a bit of the cooking liquid, turn on the blender and slowly add the herb oil (you can use olive oil as an alternative) and the hot sauce. Adjust the flavor to your liking with salt.
Mahi Mahi:
1. Mix all ingredients for the brine.
2. Rub the mahi mahi filet with the brine and let it sit for 20 minutes.
3. Rinse off the brine with water and pat dry.
4. Bake the mahi-mahi in canola oil until the core reaches 54ºC or more, if you like dry fish.
Tuna Samm
Ingredients
Sesame Dressing:
• 50gr lime juice
• 200gr oyster sauce
• 20gr honey
• 100gr sesame oil
Tuna — Brine:
• 250gr sugar
• 250gr salt
• Zest from 1 lemon
Wasabi Mayo:
• 100gr mayonnaise
• 25gr wasabi
Plating:
• 4 leaves little gem lettuce
• Furikake
• Coriander leaves
• Lime slice
Method
Tuna:
1. Mix all ingredients for the brine and rub it on the tuna.
2. Let sit for 20 minutes and rinse with water.
3. Pat dry the tuna and cut the tuna in small cubes.
Wasabi mayo and planting:
1. Mix the tuna with some sesame dressing and add the furikake
2. Put one spoon of the dressed tuna in each leaf
3. Add a little wasabi mayo on top. Finish with the coriander and a slice of lime.
RHUBARB
Back on the Radar
Rhubarb might have been off the menu for a while but it seems like it’s back in a big way. In restaurants, cookbooks and food blogs, rhubarb is all the rage.
Rhubarb is the name given to several edible species of vegetable in the Rheum genus. There are dozens of varieties, or cultivars, that have been developed for human consumption.
It’s an herbaceous plant that grows easily in temperate climates, as a perennial, and can survive for 20 years in the same spot. It also thrives, as an annual, in much warmer conditions, provided it has plenty of water. And, although snails can be a problem, rhubarb tends to resist most pests, so there’s no need for pesticides.
Rhubarb can grow 2–3 feet (up to 1 metre) high. The stalks, or stems, are easy to recognise by their bright pink colour and prominent red veins. In some varieties, they are reddishgreen or even pale green. The stems are the only edible part of the plant.
Also distinctive are the large, green, heart-shaped leaves. They contain oxalic acid and are highly toxic to human beings. Five kilograms of the leaves represent a lethal dose but you can get quite sick on a lot less.
A LITTLE HISTORY
The word ‘rhubarb’ comes from two Greek words: rheon (rhubarb) and barbaron (foreign) so it was ‘foreign rhubarb’, a plant they believed came from the middle east. In fact, until the 17th century, it was mostly used, in powdered form, as a medicine, and traders guarded the secret of its origins.
It was used to treat almost everything from cholera and constipation, to rickets and rheumatism. After it arrived in North America, pregnant women, especially, ‘raved about rhubarb’ and a rhubarb ‘black market’ operated. Rhubarb powder was often mixed in wine or ale and used as a health tonic – even for newborns and children.
When the edible plant was first discovered and developed, people naturally found it too tart. The encouragement to sweeten it made rhubarb very popular and made a fortune for sugar traders. Rhubarb became the ‘superfood’ of the early 1800s, especially among the British, who made it into pies, tarts and wine, and found ways to grow it all year round.
COOKING WITH RHUBARB
Today there are many varieties, found in most countries around the world. Stewed rhubarb and custard and rhubarb pie or rhubarb crumble, served with fresh cream, are standard favourites but there’s no need to limit yourself. There are new and even better ways to appreciate this versatile food.
Chefs particularly like the acidity of rhubarb. It can be sweetened for dessert dishes and makes a great base for sauces and accompaniments to savoury recipes.
And, best of all, it’s really easy to cook.
As Sweet as…
Chefs and home cooks are getting creative with rhubarb desserts. Why not try out some of these?
TWO WAYS TO COOK RHUBARB
Rhubarb Compote
This is basically rhubarb boiled with sugar and its own juices. Just wash the stalks, chop them into 1–2cm pieces, stir in sugar (1 part sugar to 5 parts rhubarb), then cover and leave in the fridge overnight. Cook over medium heat — stirring occasionally — until the rhubarb has broken down and the syrup has reduced by about half.
Roasted Rhubarb
Bring to the boil 300ml of water, 300gr of caster sugar and 3 whole vanilla beans. Reduce to a syrup. Wash 500gr of rhubarb stalks, cut into 3cm pieces and place them in a roasting pan. Cover with the syrup and bake at 200°C for 10–15 minutes.
Serving suggestion: Pack a small pudding mould or ramekin with black rice pudding. Invert it onto a serving plate and top with rhubarb (cooked either way). Drizzle a little coconut cream over the two for a delicious dessert.
This suggestion also works well with any of your favourite puddings.
When you’ve cooked and sweetened rhubarb, there are plenty of other ways to use it:
• Deconstructed rhubarb tart
• Rhubarb jam
• Rhubarb smoothie
• Rhubarb muffins or plain cakes
• Rhubarb topping for ice cream
A SAVOURY ADDITION
You’ll find these rhubarb recipes will enhance your nondessert courses: Rhubarb sauce
Sauté ½ onion (chopped finely) on medium heat until browned. Add 2 stalks of rhubarb (chopped), season with salt and pepper and cook until rhubarb is soft. Deglaze the pan with a dash of white wine (optional) balsamic vinegar and lemon juice. Remove from heat and stir in a little olive oil.
Rhubarb Chutney
Combine 450gr rhubarb stems and 1 onion (both chopped finely), 250ml apple cider vinegar, 200gr brown sugar, 1 tsp powdered ginger, 1tsp mustard seed and ½tsp salt. Bring to the boil, then simmer (approx. 30 minutes) until rhubarb and onion break down and mixture is reduced by about half. Cool the mixture and use as a condiment.
Rhubarb glaze
Experiment by reducing the chutney mixture further and adding honey and smoked paprika; then puree the mixture to make a glaze to use in the last stage of roasting meats.
These recipes go perfectly with all meats, fish and poultry and most root vegetables.
Try these ideas:
• Rhubarb salsa — use rhubarb to add to, or replace, your usual chopped tomatoes
• Rhubarb and lentil curry – rhubarb adds extra zing
• Rhubarb and honey chicken — the most succulent sweet’n’sour sensation.
NUTRITIONAL AND HEALTH BENEFITS
There are lots of reasons to choose rhubarb for health as well as for taste:
• Rhubarb is low in calories and high in fibre, which promotes a healthy digestive system
• It has useful amounts of vitamins C, calcium, potassium and manganese
• Rhubarb stalks contain vitamin K for healthy bones and effective blood clotting
• It contains antioxidants (lutein and zeaxanthin), which can protect against certain cancers and chronic diseases
• Rhubarb is useful as a gentle and painless laxative
Rhubarb might have been been underrated and under the radar for some time but it’s racing back into restaurants and home kitchens right now.
LA CALA RESTAURANT AND BEACH CLUB, GILI TRAWANGAN
A Chilled Beachfront Culinary Destination and Social Hangout
We’ve found our new favourite beachfront hangout on Gili T. La Cala commands a prime spot along Gili Trawangan’s busting east coast beach strip at Turtle Point. Al fresco seating is nestled among shady trees on the sand making it a perfect spot to beat the heat for lunch. It’s a multi-faceted hangout open for breakfast, lunch and dinner. It is a chilled unpretentious restaurant and beach club concept with a rustic, boho island vibe.
Wooden tables are spread across the sand along with elegant sofa style seating and a row of comfy loungers facing the sea. There is a line of unique hanging lanterns that illuminate evening dinner each night, while a chilled soundtrack of music enhances the chilled ambience. Despite the popularity, service is top-notch.
The menu is both inventive and extensive and pretty much covers all the basics. It is definitely one of the better dining spots for vegetarian, vegan and gluten-free options. Breakfast fare includes French croissants or try a healthy vegan poke bowl to start the day. There is a comprehensive array of lunchtime sandwiches, tapas and light bites.
Like many beachfront restaurants, the nightly fresh seafood and meat BBQ is a highlight. Here at La Cala they do it a little differently. It’s a slick operation with plenty of different options than the norm, like king tiger prawn and beef rib eye skewers, as well as BBQ grilled butterfish. Beyond the BBQ, there are crisp salads and savoury burgers, pasta, plus tapas style combo platters for two.
La Cala is much more than tasty bites and al fresco dinner on the beach. There is a regular crowd who come to socialize, chat and sip custom cocktails. It has a very chilled island vibe that transforms progressively from day to night. Their motto is simple: “Come for the food and stay for the vibe.” It has one of the most comprehensive and varied drinks lists, ranging from unique crafted cocktails like pineapple and jalapeño margaritas, a commendable variety of premium whiskies and bourbon, along with wines by the glass or bottle.
La Cala is a Gili T rarity in that you can easily make an advance reservation for a table at dinner – certainly a worthwhile move in the busy peak season months or for a large group of friends.
At Klub Kembali, guests often ask why we focus on alcohol produced in Indonesia. After all, until only a few years ago, Indonesian wine and spirits were often more of a cautionary tale with less-than-safe alcohol being offered to unsuspecting visitors — often created by in-home “makers” with little to no knowledge about proper distillation. In 2020, however, Bali changed the tides by legalizing Balinese Arak and at the same time introducing government support to ensure arak is produced safely. Upon issuing the new regulation the Balinese governor promised to “train producers to pay attention to matters, such as hygiene and alcohol distillation, to ensure better quality products.” Since then, not only arak but also beers, wine and other spirits are now legally produced by passionate Indonesian craftspeople with new varieties being released every couple of months.
So what is arak? Most traditional Balinese arak is made from palm sap, which is left to ferment and later distilled. Now, with more unique arak varieties made from snake fruit, Balinese oranges or sweet potatoes, local producers are getting creative in many ways, starting with the fermentation period, number of distillations and ending with some of them infusing and aging their spirits.
In addition to caring about creative products, the entrepreneurs involved also care about their impact on the communities in which they work. All try to pay a fair price for the farm produce that goes into the arak and some stand out by doing more. For example, Karusotju, a company producing sweet potato-based spirits in the mountains of Bali, has started a non-profit organization to support and brand sustainably produced local farm products. Twalen, the company that produces a coffee-infused Arak named Arakbica, purchased and prepaid for two years’ worth of crops from Balinese farmers to support an economy suffering from the absence of tourism in the middle of the COVID pandemic. These are just two examples of community-focused efforts behind the spirits; countless other Indonesian distilleries, wineries and breweries are also doing amazing work with their local communities!
So how do you best enjoy Arak? Most araks and other Indonesian liqueurs can be enjoyed neat (pure spirit, poured into a glass with no ice) either after dinner, or as a lovely sunset sipper as double-distillation and the aging of spirits ensures a smooth experience without having to add any mixers. On the flip side, though, many local araks also make an excellent cocktail recipe base. If you take a bottle home, experiment by switching vodka, gin or rum in your favorite cocktail recipe with arak — and then adjust other ingredients as needed. (That’s how we often start our innovation process at Klub Kembali!)
Ready to try your own arak cocktail experimentation? Check out one of our favorite recipes using one of the Klub’s most popular araks. Have fun and, as always, enjoy responsibly!
Side note: What about Lombok tuak? Great question. Tuak is a palm wine made in many villages across Lombok. So why don’t we serve it at Klub Kembali? The local makers here in Lombok haven’t yet caught up with the entrepreneurial drive of Bali and there is currently no legal Lombok tuak production. (Safety note? If you’re hanging at the beach and someone offers you “local tuak” – usually in an unmarked or water bottle – you may wish to decline as there are no regulations or safety measures in place yet with Lombok spirits.)
Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.
Arakisa
Ingredients
• Arakbica Arak
• Markisa (Passionfruit) Jam
• Simple Syrup
• Fresh Lime Juice
• Saline Solution
• Aquafaba
• Dehydrated Lime
Preparation
1. Fill shaker with:
• ½ oz simple syrup
• 2 tsp lime juice
• 1 ½ tsp markisa jam
• ½ oz Aquafaba
• 3 oz Arakbica
• 4 drops saline solution
2. Shake the above ingredients WITHOUT ICE for 15 seconds (this is called a dry shake)
3. Next, add ice cubes to the shaker and now shake WITH ICE for 15 seconds
4. Double strain into a chilled Coupe or Martini Glass
5. Garnish with dehydrated lime slice
Notes
• Make simple syrup by adding ½ cup of water and ½ cup of sugar into a saucepan and heat gently until the sugar is completely dissolved.
• If you do not have access to markisa jam, experiment with apricot or any other jam.
• Aquafaba is the liquid found in a can of chickpeas. We prefer it over egg white to create the foam on this cocktail.
• Saline solution is the bartender’s secret weapon. Like salt in food, a few drops of saline solution will brighten up the flavors tremendously. And you’ll impress your friends when using a tincture dropper to make this cocktail! We make saline solution by combining 100ml water with 25gr of salt, and gently warming it until the salt is completely dissolved.
VILLA GEM AT TAMPAH HILLS
EXPERIENCE THE ‘ SEASIDE SOCIETY ’ IN A LUXE HILLTOP VILLA
SEMPIAK SEASIDE RESORT
SELONG BELANAK ’ S ORIGINAL PIONEERING RESORT HAVEN
MMI-ADVISORS
LOMBOK: FORGING THE DESTINATION
VILLA GEM AT TAMPAH HILLS
Experience the ‘Seaside Society’ in a Luxe Hilltop Villa
Situated on 130 hilly hectares in Tampah Hills, Villa Gem magically rises above the verdant landscape overlooking the ocean. It is an elevated luxury oasis surrounded by lush greenery on three sides with sweeping sea views. Boasting nearly 1,000sqm of space and four stylish bedrooms, Villa Gem ticks all the right boxes for people seeking a luxury sanctuary with jaw-dropping views.
On entry into Villa Gem, you are greeted by a multifunctional yoga space. Each bedroom is decorated in light earth tones with a stylish contemporary feel and feature a sleek ensuite bathroom. There is prodigious use of latticed wood which creates a stylish contrast to the full-size picture windows. While artistically designed in minute detail, it nevertheless has a characteristic natural quality, which is only enhanced by the open plan layout.
Adjacent to the pool deck is an expansive social space comprising a full kitchen, large dining area and lounge. As well as conventional sofa seating there is an inventive sunken lounging area ideal for socialising. Just steps away is the outdoor pool deck with another sunken lounging space below the infinity pool water line.
Along with daybeds on a grassy platform this is a great spot for sundowners or private gatherings with the wide expanse of blue ocean as a backdrop. The villa s also illuminated after sundown, adding to the relaxed social vibe. The infinity pool has a shallow section safe for kids.
Villa Gem is one of a number of luxe private villas spread across a wide area of the undulating lush green scenery of Tampah Hills. Villa Gem sits on its own hill and boasts an individual, bespoke style unlike its other sister properties.
While it offers the ultimate private retreat, there is the opportunity to get active and socialise at Tampah Hills. As well as in-villa pampering spa treatments, Villa Gem guests can engage in a host of activities as part of the wider Tampah Hills community. It features a sports centre, lush park areas, a garden, spa and gym. For those who need to take care of business, there is a co-working space.
Yoga sessions, padel and tennis court hire and lessons, and beach volleyball are all available on-site. Plans include development of a skate park. The pristine beach offers more outdoor activity options, while snorkeling, diving and local surfing trips can be arranged.
For those who want to indulge in the ‘Seaside Society’ lifestyle, there are vacant lots to create a dream villa. Every piece of land available is ready to build while over half of the total area will be set aside as natural recreation areas exclusively for Tampah Hills residents and their guests.
Any regular visitors to famed Selong Belanak beach will be familiar with Sempiak Villas. Now rebranded to Sempiak Seaside Resort, it was the original pioneer and has remained synonymous with Selong Belanak’s rise as one of Lombok’s most prized beach settings.
The first to put Selong Belanak on the map back in 2010, Sempiak started small with the original Laut Biru Café, and over the years, organically grown into the premier resort we know today. Equally, Selong Belanak has grown in stature at a similar pace to become the celebrated, photogenic beach haven it is now.
The Scenic Villas were the original pioneers of upscale accommodation in the area, and remain the epitome of classic luxury. Now numbering 10 individual villas, each incorporates Lombok’s natural elements with interiors designed in coconut wood and local stone. They are designed individually with simple elegance at its heart, in earth tones with a subtle splash of colour. They boast expansive verandas unlocking sweeping views of the ocean and lush hilly landscape.
Expect spacious fully equipped ensuite bathrooms, luxury lounging areas and intricate carved fixtures with a timeless rustic feel. On their own individual plot, the Scenic Villas invoke a sense of your very own private sanctuary quietly nestled in the hills.
For a more social vibe, the Sempiak Holiday Houses are designed with groups and families in mind, and just steps away from the beach. Again, each one has its own individual design, layout and character, ranging from an intimate cottage style home for a couple to the expansive three-storey ‘Kemos’ holiday home catering for up to seven guests.
Again, utilising natural materials in a stylish way, they have a distinctly contemporary ambience with bright and airy open plan social spaces. Expect a full range of amenities like a stereo system, tea and coffee making facilities and more. Everything a tropical island home from home could need. They have private garden spaces and shady patios, offering space for al fresco drinks and dining.
The two swimming pool areas have a range of outdoor tables sofas, loungers, and soft bean bags for chilled relaxation. Guests from both our Scenic Villas and Holiday homes can make use of all the resort facilities such as pampering spa treatments, and cocktails at the Beach Club. There is also a gym to keep on top of fitness goals while enjoying your luxe Selong Belanak staycation. For the guests who don't want to go home empty-handed, Dalam - Art of Living, the on-site shop, offers a unique collection of treasures that reflect the essence of Lombok and beyond. Guests can explore the carefully chosen homewares and gifts, which capture the spirit of Lombok.
Daily breakfast is served for guests in the Laut Biru Bar & Restaurant. It sits beside the beach taking advantage of the Insta-worthy arc of white sands and the gently lapping waves. It has a timeless touch of old-world elegance. It is designed to reflect its connection with the ocean and surrounding tropical scenery. The menu of one of contemporary flair, showcasing reimagined Sasak, Indonesian and pan-Asian favourites along with inventive western selections of pasta and grilled seafood.
The beauty of Sempiak Seaside Resort is the ability to choose your own bespoke holiday experience — from a private luxury retreat in the hills surrounding by lush scenery, or a more vibrant atmosphere right beside the beachfront. This is indeed your paradise found, if the goal is to escape from the hustle and bustle of modern life.
At MMI-Advisors, our expertise in investment management spans complex structuring, real estate advisory services, financial strategies, portfolio and asset management. We cater to a diverse clientele, including hoteliers, private real estate investors, and corporate advisory services. Today, let’s delve into the burgeoning property market in Lombok and its evolution as a promising investment destination.
Lombok is rapidly emerging as one of Indonesia’s top five super-priority destinations. This strategic initiative by the Indonesian government aims to alleviate the tourism burden on Bali while showcasing Indonesia’s diverse attractions. With its pristine beaches and stunning natural landscapes, Lombok is undoubtedly becoming a must-visit destination for global travelers.
A key driver of Lombok’s development is the Mandalika Project, which spans over 1,175 hectares and encompasses three beautiful bays: The Kuta Mandalika Bay, Tanjung Aan, and Gerupuk. This ambitious project includes a variety of developments in advanced discussions such as a horsetainment estate, padel tennis venue, watersport station in Kuta Bay, a golf course in Bukit Merese, concert and entertainment venues, a wakeboard park, and the well-known operating MotoGP international circuit. These amenities are set to significantly enhance Lombok’s appeal as a premier tourist destination.
Recent discussions with the Indonesia Tourism Development Corporation (ITDC) suggest that the global infrastructure program for Mandalika is expected to achieve over 75% completion by 2035. This timeline is closely tied to the development of hospitality, services, and entertainment facilities within the masterplan, with intensive communication to attract international and national investors.
South Lombok has shown promising key performance indicators (KPIs) for real estate investment, driven by private developers alongside ITDC’s efforts. Notable projects include Tampah Hills, Samara, Selong Selo, and Nagaindo. As a former asset and portfolio manager in the investment banking industry, I recommend focusing on hotspots in South Lombok such as Kuta, Tanjung Aan, Gerupuk, and the emerging area of Ekas to the east. Additionally, western areas like Are Guling, Selong Belanak, Serangan, Torok, and Pengantap are poised for rapid growth.
From our perspective, Nagaindo’s Twin Peaks deploys an optimal real estate strategy, spanning over 10 hectares and featuring anchor businesses such as Segara Boutique Hotel and Boni Beach Hotel, alongside private villa development within a gated and fully serviced community cluster. Meanwhile, Tampah Hills is one of the most iconic developments in Indonesia, covering over 100 hectares with large plots of land and signature architect villa developments. With its turnkey real estate solutions, Tampah Hills is set for success.
Kuta leads the way for South Lombok’s commercial activity, with a dynamic market attracting expatriates interested in developing operated villa clusters, boutique hotels, F&B outlets and recently the opening of Ocean Side Mandalika shopping mall sets a dynamic commercial trend. This market is seconded by the Selong Belanak area westwards. The investor persona often has a background in entrepreneurship, hospitality or investment banking for mid to large-sized real estate developments. For smaller developments in Kuta or Selong Belanak, it is commonly expatriates from diverse backgrounds, who have fallen in love with the island and decided to either live here or develop a secondary residence, usually with a ticket size between US$500,000 and US$3,000,000 seeking to enter the property or hospitality market in South Lombok.
Tampah Hills — image courtesy of Lukas Mathis (@luki_mathis)
While some may refer to Lombok as “the new Bali”, we at MMI-Advisors see this as an oversimplification. Lombok and Bali differ significantly in culture and landscape. Unlike Bali, which is in Asia, Lombok is in Oceania. Lombok’s infrastructure planning anticipates substantial tourist influxes, positioning it as a unique destination rather than a replica of Bali.
Another key point to emphasize is the accessibility of Lombok. The airport can accommodate large planes and is set to expand connections to the Middle East (with Qatar Airways under negotiation) and Australia (Perth and potentially Darwin with Lion Air Group). Improved connectivity with Singapore and Kuala Lumpur has been positive, though pricing between Bali and Lombok remains a challenge. Enhancing flight access is crucial for Lombok’s growth, and we anticipate significant improvements in 2024 and beyond, thanks to the involvement of the Lombok government and the efforts of Angkasapura.
Current tourist numbers in Lombok show a mix of international and domestic visitors. Enhanced accessibility could substantially increase these numbers over the next two years. Accurate tourist counts are complicated by transit through Bali and Gili stopovers, but for 2024, the objective is to attain four million tourists for Lombok, with the split between local and foreign tourism being roughly 50-50.
Lombok’s commercial real estate sector is evolving, particularly in villa management. Investment returns on standalone properties can range from 10% to 20% ROI based on rental income, influenced by location, collaborator quality, and market positioning. Property management companies usually charge a fixed fee per bedroom ranging from US$100 to US$200, and a marketing fee calculated on the gross or net rental income depending on the corporation, ranging between 10% and 20%. Investors need to evaluate their financial planning extensively, accounting for OTA fees (Online Travel Agencies), direct marketing budgets if any, and the recruitment of human resources for tasks such as housekeeping, gardening, and pool maintenance.
We advise all clients to conduct thorough due diligence, whether developing independently or partnering with established developers. Verify certificates and contract contents with qualified professionals, certified builders, and trustworthy managers to ensure a successful investment. Additionally, proper ownership structuring and company incorporation are essential for sustainable and secure investments.
Lombok’s property market is on an upward trajectory, supported by government initiatives, strategic infrastructure developments, and private investment. With careful planning and professional advice, investors can capitalize on the opportunities in this burgeoning market. At MMIAdvisors, we are committed to guiding our clients through every step of their investment journey in Lombok.
A market under the palm trees, featuring exclusively locally made and eco-friendly products, unique handmade crafts, local delicacies and sustainable treasures to take home, was held at Verve Beach Club on 1st June. It was a magical evening of locals, expats and tourists coming together and enjoyed by all. For the next eco market dates: @lombok.eco.market
Celebrating
Diversity at Mandalika Intercultural Day 2024
The Mandalika Intercultural School community recently held an authentic intercultural celebration, bringing everyone together for a joyful event. The celebration featured a vibrant array of colours, cultures, traditions, and delicious food. Local guests enjoyed exploring country booths and learning about different cultures through interactions with students and parents, creating a heartwarming and humbling experience for all involved.
Floating You
Floating You had a debut session of ‘Sacred Sound Healing Journey’ by World Touring Artist and Founder of ‘Sound Healing Bali’ — Shervin Boloorian, live in Kuta in April. It was magical, so in Aug Floating You will present: Sacred Sound, Medicine Music, Ancient Songs & Healing Arts with Shervin Boloorian once again (@Soundhealingbali). It will be held on the 8 th August, 7 – 9 p.m. in Kuta. For more Info: www.floatingyou.com.
Slow Food & Yoga Festival
This years Slow Food & Yoga Festival took place on the island of Gili Air. It was a magical celebration of nourishment for the body, mind and soul. Together with @suparmanstreevolution and @giliecotrust 1,000 trees were planted for Earth Day and with funds raised a playground will be built for the island’s local school (SD). This event offers a blend of mindful movement, soulful connections and delicious flavours, all while embracing the principles of sustainability and community. For information on the next event in 2025 @slowfoodandyogafestival.
This is Lombok!
Lombok’s time is here and now, having finally stepped out of Bali’s shadow, showcasing to the world its unique mix of adventure, pristine natural scenery and captivating art and culture. A new airport, international yacht marina and improved roads have made travel to and within Lombok much easier, but it is its untamed natural beauty and traditional charm that captivates. It is an adventure-seeker’s paradise, home to world-class scuba diving, surfing and mountain climbing yet travellers looking for a cosmopolitan beach lifestyle and luxury creature comforts will not be short of options. Experience the best of Lombok with these recommended highlights and hidden gems:
Senggigi and The West Coast Senggigi, just a short drive from the island capital Mataram is Lombok’s premier beach resort, extending along a series of sweeping bays. The main beach strip is fringed by a wide expanse of sand framed nightly by spectacular ocean sunsets. It is a fairly spread out beach town that rarely feels overcrowded yet there is a broad variety of places to stay, eat and socialise. There is a vibrant expat community here with lots of opportunity for sports and leisure, business networking and searching out those hard to find imported goods. Senggigi is the best place to arrange days out and guided trips to other parts of Lombok. The beach road then winds its way north to upmarket Mangsit, dotted with hip boutique hotels and villas among some of west Lombok’s most captivating scenery. In all, the Senggigi area stretches for almost 10 km along the west coast, and away from the main tourist centre, comprises numerous palm fringed beaches dotted with colourful fishing boats.
Gili Islands
A trio of tiny tropical islands off the northwest coast, known simply as ‘the Gilis’ are the go-to place for laid-back island life and the simple pleasures of sun, sea and superb scuba diving. Each of these three islands has its own distinctive atmosphere; the smallest is Gili Meno, a peaceful tropical island haven with few distractions other than deserted white sand beaches and a couple of chilled out beach bars. Legendary ‘party island’ Gili Trawangan is largest and most cosmopolitan of the Gili Islands with no shortage of swanky boutique villas, diverse dining and plenty of action after dark. Gili Air, located closest to the Lombok mainland, sits somewhere in the middle of these two extremes and has the most authentic local atmosphere. The enduring appeal of the Gili Islands is the refreshing absence of any motorised transport making for a pleasant alternative to Bali’s congested beach resorts. Scuba diving is still the main draw and it is one of Asia’s top spots to learn the basics and get qualified. For landlubbers, there are few better places to get horizontal on a tropical beach and soak up the unique island vibe.
Kuta and South Lombok
Like its namesake in Bali, Kuta Lombok is synonymous with world-class waves but thankfully without the hassle of 24/7 traffic and infuriating beach hawkers. In fact, Lombok’s south coast surf breaks are more than a match for the best in Bali, and savvy surfers are heading here to enjoy miles of uncrowded, adrenaline-fuelled waves. Kuta, invitingly close to Lombok’s new international airport, is the main tourist hub yet remains a fairly tranquil tropical haven favoured by both surfers and adventurous families. It makes for a great base for exploring the rugged southern coastline dotted with numerous breathtaking beaches. Scenic highlights include up-andcoming Tanjung A’an, Gerupak and isolated Ekas Bay.
The Southwest
Lombok’s ruggedly beautiful southwest peninsular is largely unexplored by visitors but is now getting serious recognition with the discovery of superb offshore scuba diving and miles of deserted beaches. The main gateway is Sekotong Bay, located just south of Lombok’s main ferry port Lembar and is the jumping off point for Lombok’s ‘Secret Gilis.’ These small offshore islands feature pristine coral reefs and idyllic tropical beaches for a real castaway experience. Heading south, the coastal road winds its way past tiny fishing communities and secluded bays all the way to the tip of the peninsular where the legendary surf breaks of Bangko Bangko (Desert Point) are found — rated among the best in the world.
Mount Rinjani
For an alternative to surf, scuba and sandy beaches, a trek up the immense Rinjani volcano is hard to beat. At over 3,700 meters, this is Indonesia’s second highest volcano and makes for challenging 3–4 day trek but the views are definitely worth all the effort. The mountain dominates much of north Lombok and the caldera alone covers a mind-boggling 50 square kilometres. Most climbers only go as far as the crater rim which offers vertigo-inducing views down into the volcanic lake but the extra effort to get to the summit will be rewarded with views as far as Java and eastwards across to the island of Sumbawa. If this all sounds too arduous for comfort, the mountain’s foothills offer a wealth of leisurely hiking opportunities. Head to Senaru village for easy-going walks through remote weaving villages and dense jungle to uncover a succession of scenic waterfalls.
THE DIRECTORY EAT
Senggigi and the West Coast
Cafe Alberto
+62 370 693 039 / 693 313 www.cafealberto.com
La Chill
+62 370 693 925 www.lachillbar.com
Lotus Bayview
+62 370 693 758
www.lotus-restaurants.com/lotusbayview
Quah Restaurant
+62 370 693 800 www.quncivillas.com
Quali Restaurant
+62 370 693 800 www.quncivillas.com
Salt Takeaway & Delivery
+62 82 340 979 003
SENJA Lounge & Dine
+62 370 693 333 www.sheratonsenggigi.com/senja
Square Restaurant & Lounge
+62 370 664 4888 www.squarelombok.com
Temptations
+62 812 3948 3982
The Kliff
+62 370 6197 888 www.katamaranresort.com
Verve Beach Club @vervebeachclub.new
The Taman
+62 370 693 842 www.the-taman.com
Kuta and South Lombok
Aura Lounge & Bar
+62 812 3682 3141 www.selongselo.com/aura
El Bazar Cafe & Restaurant
+62 819 9911 3026
Ashtari
+62 811 3884 838 www.ashtarilombok.com
Bara +62 822 3531 9588
Curfew +62 811 3960 1771
Knalpot +62 823 4099 2492
KRNK Restaurant +62 823 4017 9854
Gili T
Kayu Cafe +62 878 6239 1308
Pearl Beach Lounge +62 81 337 156 999 www.pearlbeachlounge.com
Scallywags Seafood Bar & Grill +62 819 17432086 www.scallywagsresort.com/bar-grill
The Banyan Tree +62 878 6239 1308
Pituq Cafe +62 812 3677 5161
The Roast House +62 896 1027 3326 www.giliroasthouse.com
